Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

knob unsalted butter (optional)

Method

Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar. Cover the bowl and leave for 24 hrs. Meanwhile, put a couple of saucers in the freezer to chill.

Next day, the juices will have been drawn out from the fruit, leaving you with a bowl of berries in a sugary pink syrup. If this hasn’t happened, give the berries a quick stir, then leave for a few more hrs.

Tip the mixture into a preserving pan (or a large pan with wide, sloping sides) and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently until bubbling.

Pour in the lemon juice, return to the boil, then boil hard for 10 mins, stirring occasionally. If the surface of the jam starts to look a little scummy, add the butter. Take from the heat, then drop a little jam onto a chilled saucer. Let it cool a little, then push your finger through the jam. If the jam parts, leaving wrinkled ripples, it is ready. (Turn to p23 for more detail on testing when jam is ready.) Allow the jam to cool for 30 mins, then pot into sterilised jars and, when the jam is cool, label the jars. Keeps for 1 year – store in the fridge once open.

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Comments, questions and tips

Comments (12)

rfsev6517th Jul, 2013

Made this recipe with all the small, very ripe strawberries from our garden.It is the freshest, loveliest strawberry jam I have ever made, a real taste of summer! Im not sure how it would be with the nasty out of season 'raw' ones from the supermarket though. I made half the recipe as I just wanted to use all the teeny tiny fruits left over, it worked fine. I used regular caster sugar and added certo once it had boiled for 10 minutes. It is soft set with lovely chucks of strawberry - I would definately recommend!

in the magazine it said "don't be tempted to make it in larger batches; you'd have to cook it for longer and the flavour just won't be as fresh". however website recipe comment is "easily doubled". confusing.

Not tried it yet, but it looks great!Was slightly disappointed that there wasn't more actual 'jam' to put in pots at the end, but I've never made jam before so I didn't know what to expect really.Feel a bit of a domestic goddess now.

Made this last night with my 11 year old daughter - really easy. Great result (only I will probably boil for less time - mine set really well and not syrupy like picture) it was enjoyed on toast this morning for breakfast - both first time jam makers - will definitely make again!!

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